Japanese-Style Sausage Bread (Sausage Pan)

This Japanese-style Sausage Bread features hotdog sausage nestled in a slightly sweet, soft and fluffy dough, a variation similar to Korean-style sausage bread.

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What is Japanese sausage pan?

Pan means "bread" in Japanese. Japanese-style sausage pan is a slightly sweet, fluffy bread with hot dog sausage nestled into the dough.  

The hot dog can be arranged in a straight or spiral fashion.

Typically, the top of the hotdog bun is garnished with ketchup, mayo, parsley and/or cheese for an extra burst of flavor.

Why you'll love this recipe

This recipe for Japanese-style sausage bread is:

Easy to make: it's an easier variation, without cutting the dough/sausage, as compared to the fanned-out Korean version.

Delicious: the addition of sesame seeds and furikake adds a little texture and flavor.

Adaptable: usually, kewpie mayo and/or ketchup is added to the buns (I've got a kid who doesn't like ketchup or mayo so I've omitted it here). But if you love the flavors of Japanese terimayo hotdogs, add shaved bonito flakes, teriyaki sauce and green onions to the buns.

Ingredients you'll need

• all-purpose flour: you can use either all-purpose flour or bread flour if you have it; bread flour will give the buns a chewier texture; if using all-purpose flour, just be sure to knead the dough long enough to develop the gluten structure 
• egg: adds structure and moisture to the dough
• sea salt: flavors the dough
• whole milk: adds moisture; you can use any type of milk you like
• granulated sugar: helps the yeast activate and provides a hint of sweetness to the dough
• active dry yeast: or instant yeast
• neutral vegetable oil: or any light vegetable oil
• hot dog sausages: you can use any hot dogs you like; patted dry
• furikake seasoning: a Japanese rice seasoning consisting of seaweed, sesame seeds, and other ingredients; you can use store-bought

How to make Japanese-style sausage bread

Make the dough: ½ batch hamburger bun dough

Divide the dough into 6 equal portions and roll into balls.

Take a ball and poke a hole through the middle.

Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.

Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.

Tuck and press the hotdog sausage into the hole.

Repeat with the remainder.

Cover the buns and leave in a warm location to rise until slightly puffy.

Preheat oven to 350F.

Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.

Bake at 350F for 15-17 minutes, or until the top is lightly golden in color.

Remove from oven and let cool on a wire rack.

How to serve

Drizzle condiments such as ketchup, mustard or mayo over the top of the hot dogs before enjoying.

They're best served slightly warmed.

How to store & reheat

Store the Japanese-style sausage pan in an airtight container in the fridge for up to 3 days.

Reheat in the microwave for 20-30 seconds, or until the bun is soft and warmed through.

Variations

Make it crunchy: for a textural variation, press the dough in panko crumbs after egg washing and bake or deep fry for a crunchy contrast.

Make it mini: for a smaller version, cut the hotdogs in half, or use cocktail wieners. You'll have to divide the dough accordingly.

Add flakiness: forgo the dough and use puff pastry or croissant dough to envelope the hot dogs for the ultimate crispy hot dog!

Other delicious hotdog recipes you may like

Print Recipe

5 from 4 votes

Japanese-Style Sausage Bread (Sausage Pan)

This Japanese-style Sausage Bread features hotdog sausage nestled in a slightly sweet, soft and fluffy dough, a variation similar to Korean-style sausage bread.

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time1 hour hr 30 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Lunch, Snack

Cuisine: Asian, Japanese

Servings: 6

Calories: 323kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Dough:

• 125 ml whole milk lukewarm
• 30 g granulated sugar
• 4 g active dry yeast
• 250 g all-purpose flour
• ½ large egg beaten, reserve the remainder for the egg wash
• pinch of sea salt
• 30 ml vegetable oil

Main:

• 6 hot dog sausages pat dry

Garnish: (optional)

• 1 tablespoon furikake seasoning
• 1 teaspoon sesame seeds
• 1 tablespoon ketchup
• 1 tablespoon kewpie mayonnaise

Cook ModePrevent your screen from going dark

Instructions

Make the dough:

• In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate, about 5 minutes.
• To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
• Transfer the dough to a lightly greased bowl and cover with a tea towel.
• Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
• Once risen, deflate the dough and divide into 6 equal portions, rolling into balls.
• Take a dough ball and poke a hole through the middle.
• Gently stretch the dough outward, forming the shape of a bagel. If the dough is resistant, let it relax for 5 minutes before stretching again.
• Stretch the dough into an rectangular-oval shape, and place it onto a baking sheet lined with parchment paper.
• Tuck and press the hotdog sausage into the hole.
• Repeat with the remainder.
• Cover the buns and leave in a warm location to rise until slightly puffy.
• Preheat oven to 350°F/177°C.
• Use a pastry brush to brush egg wash on the surface of the dough, and sprinkle with furikake seasoning and/or sesame seeds, if desired.
• Bake at 350°F/177°C for 15-17 minutes, or until the top is lightly golden in color.
• Remove from oven and let cool on a wire rack.

Notes

Tip: to measure out ½ egg, beat the egg and weigh it using a scale. Large eggs are usually 50-55g, so use about 25-27g in the recipe.

Nutrition

Calories: 323kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 360mg | Potassium: 163mg | Fiber: 1g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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